Go Back

S'mores Bars

S'mores bars with a golden graham cracker crust, a dense fudgy chocolate center, and a toasted marshmallow top that glistens when cut. These s'mores brownie bars bake up thick and pull dramatically for that campfire-style finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.3333 cup granulated sugar
  • 0.5 cup butter, melted
For the chocolate layer
  • 1 cup butter
  • 2 cup granulated sugar
  • 4 eggs
  • 1.5 tsp vanilla extract
  • 0.75 cup unsweetened cocoa powder
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp salt
For the marshmallow top
  • 3 cup mini marshmallows or large marshmallows, halved

Equipment

  • 1 sheet pan

Method
 

Prep the pan and bake the crust
  1. Preheat oven to 350°F and line a 9x13 pan with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, and melted butter, then press firmly into the bottom of the pan.
  3. Bake the crust for 8 minutes, then cool slightly before adding the filling.
Make the chocolate layer and bake
  1. Melt butter in a saucepan.
  2. Stir in granulated sugar, eggs, and vanilla extract until combined.
  3. Mix in cocoa powder, all-purpose flour, baking powder, and salt until smooth.
  4. Spread the chocolate batter evenly over the graham cracker crust.
  5. Bake at 350°F for 18-20 minutes until just set in the center.
Top with marshmallows and toast
  1. Remove from the oven and immediately cover the entire top with marshmallows.
  2. Return to the oven for 3-4 minutes until marshmallows puff and start to turn golden.
  3. Switch to broil for 1-2 minutes until marshmallows are golden brown and visibly toasted.
Cool and cut
  1. Cool for 30 minutes before cutting with a buttered knife so the bars hold together.

Notes

For clean slices, cool the bars fully (at least 30 minutes) so the fudgy center firms up and the marshmallow layer doesn’t smear. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months for best texture. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend in the chocolate layer.